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🍽️ Mussels in Vegetable Broth

203 kcal · 30 min · 4 servings

Ingredients

• 250 g parsley root
• 100 g carrots (1 carrot)
• 100 g leek (0.5 stalk)
• 500 ml classic vegetable broth
• 1 tsp mustard seeds
• 0.5 tsp fennel seeds
• 1000 g mussels
• salt
• pepper
• 240 g tomatoes (3 tomatoes)
• 0.5 bunch flat-leaf parsley

Instructions

1. 1. Peel the parsnips and the carrots.
2. 2. Cut the vegetables into cubes of about 1 cm.
3. 3. Clean the leek.
4. 4. Halve the leek lengthwise and wash it.
5. 5. Cut the leek into pieces of about 1 cm width.
6. 6. Pour the vegetable broth into a pot.
7. 7. Add mustard seeds and fennel seeds.
8. 8. Add the diced carrots and parsnips.
9. 9. Add the leek pieces.
10. 10. Bring the mixture to a boil.
11. 11. Reduce the heat to medium.
12. 12. Cover the pot.
13. 13. Simmer the vegetables for about 12 minutes.
14. 14. Wash the mussels thoroughly.
15. 15. Discard any mussels that are already open.
16. 16. Season the vegetables with salt and pepper.
17. 17. Add the mussels to the pot.
18. 18. Increase the heat to high.
19. 19. Cook the mussels for about 2 minutes at high heat.
20. 20. Reduce the heat to low.
21. 21. Cook the mussels for another 4 minutes at low heat.
22. 22. Wash the tomatoes.
23. 23. Cut out the stem areas of the tomatoes in a wedge shape.
24. 24. Cut the tomatoes into cubes of about 1 cm.
25. 25. Wash the parsley.
26. 26. Shake the parsley dry.
27. 27. Pluck the leaves from the stems.
28. 28. Chop the parsley roughly.
29. 29. Add the tomato cubes to the pot with the mussels.
30. 30. Add the chopped parsley to the pot.
31. 31. Heat the mixture.
32. 32. Season the dish with salt and pepper to taste.
33. 33. Discard any mussels that did not open.

Nutrition per serving

• kcal: 203
• Protein: 22 g · Fett/Fat: 4 g · Carbs: 18 g